Classic Macaroni & Cheese

Bread Crumb Topping
6 slices of bread (I've used white or wheat) torn into rough pieces
3 Tbsp. cold unsalted butter, cut into pieces

Pasta and Cheese
1 (16 oz.) package elbow macaroni
1 Tbsp. plus 1 tsp. salt
5 Tbsp. unsalted butter
6 Tbsp. all-purpose flour
1 1/2 tsp. powdered mustard
1/4 tsp. cayenne (optional)
5 cups milk
8 oz. Monterey Jack cheese, shredded (2 cups)
8 oz. sharp cheddar cheese, shredded (2 cups)
1/2 package Velveeta or store brand cheese brick

1. For the bread crumbs: pulse bread and butter in food processor until crumbs are no larger than 1/8 inch, ten to fifteen 1-second pulses.  Set aside.
2. For the pasta and cheese: adjust oven rack to lower-middle position and heat broiler.  Bring 4 quarts water to boil in Dutch oven over high heat.  Add macaroni and 1 tablespoon salt; cook until pasta is tender.  Drain pasta and set aside in colander.
3. In now-empty Dutch oven, heat butter over medium-high heat until foaming.  Add flour, mustard and cayenne (if using) and whisk well to combine.  Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute.  Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken).  Reduce heat to medium and summer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.  Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted.  Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
4. Transfer mixture to broiler-safe (metal) 9x13 baking dish and sprinkle evenly with bread crumbs.  Broil until crumbs are deep golden brown, 3-5 minutes., rotating pan if necessary for even browning.  Cool about 5 minutes, then serve.

This is one of my family's favorite meals.  It is so easy to make (my 11 year old daughter basically made this all by herself last night). 

Our family of 4 can get 3 dinners (plus a few lunches) out of this one batch.

Chicken Marsala

Ingredients:
4 boneless, skinless chicken breast halves
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried basic
3 tablespoons butter or margerine
3 tablespoons olive oil
4 to 8 ounces fresh mushrooms, sliced (1/2 to 1 cup sliced)
1/2 cup Marsala wine

Preparation:
Pound chicken to 1/4" thickness between 2 sheets of plastic wrap. Combine flour, salt, pepper, and basil; mix well. Heat oil and butter in a heavy non-stick skillet over medium high heat.
Dredge chicken in seasoned flour mixture.
Cook chicken until lightly browned on first side (about 2 to 3 minutes. Turn chicken and add mushrooms around the chicken pieces. Cook about 2 minutes longer, until lightly browned; stir the mushrooms. Add Marsala wine to pan. Reduce heat to medium-low; cover and simmer 10 minutes. Serve with hot cooked pasta, mashed potatoes, or rice.

Entree - easy and quick.
Cook time: 15 minutes

Amish Chocolate Cake Recipe

I found this delicious chocolate cake recipe listed on a blog that originally came from an Amish and Mennonite cookbook. The recipe uses very simple ingredients and is so moist and easy to prepare.

INGREDIENTS
2 cups flour
2 cups sugar
3/4 cup cocoa
2 tsp. baking soda
1 tsp. baking powder
pinch of salt
1/2 cup oil
1 cup milk
1 cup hot coffee
2 eggs

Dump all of the above ingredients into a bowl, mix with a whisk, and bake at 350 degrees in a greased and floured baking pan for 35 minutes or until a toothpick comes out clean. I used a 10x13 inch pan, however two 8 inch pans will work just as well. Cool cake and frost with your favorite frosting recipe.

Caesar Salad

Caesar Salad
SERVES 6 TO 8


¼ cup olive oil
1 clove garlic, minced
salt and pepper
½ cup mayonnaise
¼ cup finely grated Parmesan cheese
plus 1 cup shredded
1 Tbsp. fresh lemon juice
1 Tbsp. white wine vinegar
1 Tbsp. Worcestershire sauce
1 Tbsp. Dijon mustard
romaine lettuce, torn into bite-sized pieces
salad veggies of choice (cucumber, green bell pepper, onions, etc)
croutons



1. Whisk oil and garlic in small bowl and let it sit to infuse.

2. Process the mayonnaise, grated Parmesan, lemon juice, vinegar, Worcestershire, mustard, ½ tsp. salt, and ½ tsp. pepper in a blender until smooth. With the blender running, slowly add the reserved oil mixture until incorporated.

3. Toss the romaine, shredded Parmesan, and dressing in a large bowl. Toss in croutons and serve.

*note – If making a smaller sized salad, add enough dressing and Parmesan cheese to taste and refrigerate the rest for other meals.

SLOW COOKER BARBECUE RIBS

These ribs are so tender they fall right off the bone while cooking.

Prep Time: 10 minutes
Cook Time: 8 hours 30 minutes
Ready In: 8 hours 40 minutes
Yields: 8 Servings

INGREDIENTS:

4 lbs. pork baby back ribs
salt and pepper to taste
2 cups barbecue sauce
1 cup ketchup
1/2 cup brown sugar
4 Tbsp. vinegar
2 tsp. dried oregano
2 tsp. Worchershire sauce

DIRECTIONS:

1. Preheat oven to 400 degrees F.
2. Season ribs with salt and pepper. Place in shallow baking pan. Brown in oven 15 minutes. Turn over and brown another 15 minutes; drain fat.
3. In a medium bowl, mix together the bbq sauce, ketchup, brown sugar, vinegar, oregan, Worchestershire sauce and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs and turn to coat.
4. Cover, and cook on low 6 to 8 hours, or until ribs are tender.


Contributed by Laurie.
This recipe was originally posted on Allrecipes.com but I have modified it to my own liking.

CANTONESE CHICKEN CHOP SUEY

This is one of my families favorite meals. It is very easy to make and you can substitute or add vegetables to your own liking*.


Prep Time: 10 minutes
Start To Finish: 35 minutes
Makes: 4 servings



1 cup uncooked regular long-grain rice
1 lb. boneless skinless chicken breast halves
1/2 tsp. seasoned salt
1 pound (4 cups) fresh stir-fry vegetables*
1/2 cup water
1/2 cups classic-style stir-fry sauce
1 Tbsp. honey
2 cups chow mein noodles
1/2 cup cashew pieces (if desired)

1. Cook rice as directed on package.

2. While rice is cooking, cut chicken into 1/2-inch pieces. Spray 12" nonstick skillet with cooking spray; heat over medium-high heat. Add chicken; sprinkle with seasoned salt. Stir-fry 4 to 6 minutes or until brown.

3. Add vegetables and water to skillet. Heat to boiling; reduce heat to medium. Cover and cook 5 to 7 minutes, stirring occasionally, until vegetables are crisp-tender (may take longer). Stir in stir-fry sauce and honey; heat through.

4. Divide rice and noodles among bowls. Top with chicken mixture. Sprinkle with cashews (if desired).


*Veggies that I use in this dish are: broccoli, carrots (julienned) and water chestnuts. You could also use celery, snow pea pods, fresh green beans, etc.

Contributed by Laurie.
Recipe was originally found on the Betty Crocker website.

AUNT TAY'S BROWNIES

This recipe was passed down to us by my husband's Great Aunt Esther, also known as Aunt Tay.

1 cup flour
1 cup sugar
1 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla
2 squares unsweetened chocolate
2 eggs
1/3 cup cooking oil

Beat eggs in dish, add oil. Add to melted chocolate, then add vanilla and dry ingredients. Bake in 8 inch greased and floured square pan for 30 minutes in 350 degree oven. Cool and cut into squares.

Recipe by Patti H
Original recipe by Esther (Tay) Ainsworth of Amesbury, MA